Ingredients
The following ingredients have 4 Servings
- 1/2 Tablespoon olive oil
- 2 lbs Italian Sausage, (casings removed)
- 2 24-ounce jars spaghetti sauce
- 2 cups water
- 1 15- ounce container whole-milk ricotta cheese
- 2 tablespoons chopped parsley
- salt and ground pepper to taste
- 16 lasagna noodles, (NOT no-boil)
- 1 1/2 lbs shredded mozzarella, (or however much you have in the bottom of your cheese drawer)
- 1/2 cup shredded or grated Parmesan Cheese
Instruction
- In a large skillet, heat olive oil over medium heat. Cook sausage, breaking into pieces, until browned (10-12 minutes).
- Add spaghetti sauce and water, bring to simmer and turn heat off.
- In smallish bowl, stir together ricotta, parsley, and salt and pepper.
- Spread a layer of sauce in bottom of slow cooker insert. Cover with a layer of noodles (about 4) breaking them to fit and overlapping somewhat. Spread 1/3 of ricotta mixture on top. (Don’t worry too much about spreading the ricotta now, it will spread better when you add sauce). Spread 2 cups of sauce on top of ricotta. Sprinkle with about 1 cup mozzarella and 1/3 of Parmesan. Repeat layers 3 more times starting with noodles and finishing with a nice amount of mozzarella.
- Cook on low in slow cooker for 4 hours.
- Place slow cooker insert in oven and broil until cheese is bubbly and starting to brown. Let rest for 20 minutes and serve.
